Monday 30 October 2023


It's getting colder by the day as we are heading towards winter, which means melted cheese in recipes is basically mandatory!

I absolutely adored this twist on a vegetable and cheese sauce bake - the addition of miso and butter beans makes this a filling, wonderfully flavourful and veg packed main that I have been thinking of ever since I rustled up on a rainy Saturday evening.

This is proper comfort cooking that still delivers on the nutrients and I for one cannot wait to make it again! 


  • 400g leeks 
  • 1x head of broccoli, chopped into florets
  • 400ml vegetable stock (made using ½ stock pot or cube)
  • 35g butter
  • 35g plain flour
  • 120g mature cheddar, grated
  • 3 sprigs of thyme, leaves picked
  • 1½ tbsp white miso paste 
  • 1 x 400g tin cannellini beans, rinsed and drained
  • 1 x 400g tin butter beans, rinsed and drained

Mixed salad and crusty bread

  • Preheat the oven to 220°C
  • Chop the leeks into 3cm-thick rounds. 
  • Pour the stock into a medium saucepan and bring to the boil. 
  • Add the leeks and simmer for 5 minutes, until the leeks are just tender. 
  • Lift them out of the pan with a slotted spoon and set aside, reserving the stock.
  • In another saucepan, melt the butter over a medium heat. 
  • Add the flour and cook out for 2 minutes until it starts to smell biscuity. 
  • Gradually pour in the reserved stock, stirring until you have a smooth paste before adding more. Bring to the boil, then simmer for 1-2 minutes until thickened. 
  • Add 80g of the cheddar along with the thyme and miso paste. 
  • Stir well to combine.
  • Tip the beans into a gratin dish along with the blanched leeks. 
  • Pour the sauce over the top and sprinkle with the remaining cheddar. 
  • Bake for 17-20 minutes until golden and bubbling. 
  • Serve with salad and crusty bread.

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